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60+ Minutes |
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Cooked by: Chef / Last Modified: 7/12/2008 / Number of Servings: 1 |
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Directions: ONCE THE DOUGH IS DEFROSTED, knead it along with the cheese and dill on a
lightly floured work space. Knead until well mixed, adding small amounts of
flour, as needed, to keep the dough from sticking. Form into a log about 9
inches long. Put log on a cookie sheet lined with parchment or lightly
greased. Cover with a towel and allow it to rise in a draft-free place
until doubled in size, about 25 to 30 minutes. Meanwhile, preheat oven to
375F. Place the pan on middle rack of oven and bake for about 20 minutes,
or until lightly golden. Brush the top with the glaze and sprinkle on the
remaining cheese, then return the bread to the oven for 5 minutes until the
cheese is melted, and the bread sounds hollow when tapped on the bottom.
Remove the bread from the oven, and let it cool on a rack before slicing
it.
Makes 1 Loaf
| Ingredients:
1 Pound(s) loaf of white bread
1 Cup(s) Shredded Cheddar cheese
2 Tablespoon(s) Chopped fresh dill
1 Egg
1 Tablespoon(s) Milk |
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